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Tex Mex Chicken Fajitas with Lime Cabbage Slaw and Jicama Salad with Watermelon and Cucumber
By Dianna De La Garza
Serves 6
Tex Mex Chicken Fajitas with Lime Cabbage Slaw
3 tsp. olive oil
3 garlic cloves (minced)
3 tsp. chili powder
3 tsp. cumin
¼ tsp. cayenne pepper
2 lbs. skinless, boneless chicken breasts, cut crosswise into ¾" strips
1 ½ tsp. salt
1 ½ tsp. pepper
1 red, 1 yellow, 1 green bell pepper, cut into ¾" inch strips
2 red onions, cut into ¾" thick slices
2 cups red cabbage, thinly sliced crosswise
1 avocado, halved, pitted and thinly sliced
3 tomatillos, husks removed and chopped
2 tsp. fresh chopped cilantro
2 tsp. fresh lime juice
2 tsp. lime zest
Flour tortillas (For a healthier alternative, consider using Whole Wheat tortillas)
Whisk together 2 tablespoons olive oil, garlic, chili powder, cumin, cayenne pepper, salt, and pepper in large bowl. Separate into 2 smaller bowls. In one bowl, add chicken and toss to coat. In the other bowl, add bell peppers and onions and toss to coat. Set aside and let stand 1 hour at room temperature or chill up to 4 hours.
Toss the red cabbage, cilantro, lime juice, lime zest and tomatillos in a medium bowl.
Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with remaining 1 tbsp. olive oil. Working in batches if needed, place chicken on griddle and cook until cooked through (about 7 minutes), turning halfway. Transfer to platter and cover with foil. Working in batches, cook vegetables until browned, turning frequently with tongs (about 7 minutes more). Add to chicken.
Divide chicken and vegetables among warm tortillas; top with cabbage mixture and garnish with avocado slices. Add salt and pepper to taste.
Jicama Salad with Watermelon and Cucumber
4 cups seeded watermelon, cut into ½ inch cubes (rind discarded)
2 cups cubed (½ inch) peeled jicama (about 1 lb)
2 cups cubed (1½ inch) Persian/Japanese/hot house cucumber (about 1 ½ lbs.)
½ cup fresh lime juice
½ cup chopped fresh mint
½ cup chopped fresh cilantro
½ cup chopped fresh basil
1 tsp. salt
¾ cup raw green (hulled) pumpkin seeds (pepitas), toasted
Cut the watermelon and vegetables into cubes. Note: This can be done up to 6 hours in advance and chilled, covered. Combine the lime juice, herbs and salt and just before serving, drizzle this mixture over the watermelon and vegetables. Toss to coat. Add pepitas and serve.